Ingredients
2 cups of pumpkin, peeled and cut into small cubes
2 tablespoons of pumpkin seeds (raw or lightly roasted)
1 tablespoon of olive oil
1 small onion, chopped
2 cloves of garlic, minced
1 teaspoon of turmeric
1 teaspoon of ginger powder (optional)
Salt and pepper to taste
2 cups of water or vegetable broth
Preparation Method
- Heat the olive oil in a pot over medium heat.
- Add the onion and garlic, then sauté until soft and fragrant.
- Add the pumpkin cubes, turmeric, ginger, salt, and pepper.
- Stir well for 2–3 minutes to coat the pumpkin with the spices.
- Pour in the water or vegetable broth, then cover and cook for 15–20 minutes until the pumpkin becomes soft.
- Blend the mixture using a hand blender or regular blender until smooth (optional if you want a creamy soup).
- Serve the soup hot and sprinkle pumpkin seeds on top for extra nutrients and crunch.
Optional Additions
A splash of coconut milk for a creamier texture
Chili flakes for heat
Fresh coriander or parsley for garnish.